Panzanella Salad

Serves 6
​1 ½  tablespoons olive oil 
**4 cups, about 1/2 small loaf of Artisan bread, cut into 1-inch cubes 
1/2 teaspoon kosher salt
2 1/2 pounds heirloom tomatoes-variety of colors, cherry tomatoes, large tomatoes-cut into 1 inch pieces
1 large red pepper, seeded and cut into 1 inch pieces
1/2 cup Liz's Vinaigrette or to taste
1/4  red onion, thinly sliced, or scallions, chives 
10 large basil leaves, cut thinly
1 ½  tablespoons capers, drained 

1. Heat the oil in a large sauté pan. Add the bread and salt and cook over low to medium heat, tossing frequently until the bread is toasted and brown. Add more oil as needed. 
2. Place the toasted bread into a  large bowl. Add the tomatoes, red pepper, and 1/2 cup of Liz's Vinaigrette. Toss well to coat and let the salad rest for about 15 minutes. 
3. Add the sliced onion, basil leaves, and capers and toss again. Taste and season with salt and pepper if needed. Serve immediately.

Notes:**The bread in this recipe is a defining ingredient, but many of us are trying to cut down on carbohydrates.

• You can reduce your carbs in this dish by reducing the amount of bread.
• Substitute some of the bread with other vegetables-cucumbers, blanched broccoli or green beans. 
• Reduce the bread and add a protein-lobster, chicken, sausage, bacon, scallops, etc.